Spicy Tomato & ‘Sausage’ Rigatoni
A deliciously comforting creamy ‘sausage’ pasta with zingy sun-dried tomato and a chilli kick.
Photograph by Niki Webster.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
30 min
Total time
40
Cuisine
Italian
Meal
- mains
Servings
4
Kcal
649
Carbs
77 g
Protein
25 g
Fat
23 g
* Nutritional information per serving.
Ingredients
- 8 vegan sausages, fry according to the packet, leave to cool then cut into bite-sized pieces (use gluten-free if needed)
- 1 red onion, finely diced (use pre-chopped if short of time)
- 1 tsp brown sugar or syrup (eg maple or agave)
- 3 cloves garlic, finely chopped (use pre-chopped if short of time)
- 1 tsp smoked paprika
- 2 tsp Italian herbs
- ½-1 tsp chilli flakes (optional – if you like a bit of heat)
- 4 tsp sun-dried tomato paste
- 1 x 400g/14 oz tin chopped tomatoes
- 250ml/1 cup vegan cream (use gluten-free if needed)
- 250ml/1 cup vegan stock (use 2 vegan stock cubes – use gluten-free if needed)
- 4 tbsp nutritional yeast (you can find this in most large supermarkets, health food shops and online)
- Salt and pepper, to taste
- 300g/10.5 oz rigatoni pasta, cooked according to the instructions on the packet (use gluten-free if needed)
- 2 handfuls of fresh basil leaves, roughly torn
- Vegan Parmesan (optional – we like Violife Prosociano and Nurishh Gran Vegiano – there are also good supermarket own-brand options)
Instructions
- While the vegan sausages are cooking, make the sauce.
- Using a large frying pan or wok, fry the onion in a little oil for 5 minutes.
- Add the sugar and fry until caramelised, stirring frequently.
- Stir through the garlic and heat for a further 2 minutes.
- Combine the smoked paprika, Italian herbs and chilli flakes and heat for another 2 minutes.
- Add the sun-dried tomato paste, chopped tomatoes, vegan cream, stock, nutritional yeast and cooked/chopped vegan sausages. Bring to the boil then simmer for around 15 minutes or until the sauce has thickened to your desired consistency, stirring frequently.
- While the sauce is simmering, cook the pasta.
- Once cooked, drain the pasta and then add the pasta to the sauce.
- Sprinkle over the fresh basil and vegan Parmesan (if using) and serve.
Serving suggestions: bruschetta, courgette fries, crusty bread, focaccia, garlic bread, green salad, olives, pan-fried broccoli, roasted or steamed vegetables, tahini sauce, tomato salad, vegan Caprese salad, vegan panzanella
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Ultimate Roast Potatoes
Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy! This recipe has been taken straight from our brand new mini cookbook, A…
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…